Tuesday, March 20, 2012

Baked Blueberry Whole Wheat Donuts w/ Lemon Glaze

In honor of the first day of spring, and my mom’s birthday, I am sharing these spring dounuts! Blueberries and whole wheat make a delicious combination, but topped with lemon glaze and you really put this breakfast over the top.

Happy Birthday, Mom! Thanks for coming to spend the day cleaning with me, and washing windows… even though all our hard work got rained on last night.

If your blueberries are a penny-size or larger, use the back of your fork to squish them apart. If you have tiny blueberries, like the eraser-tip size, then go ahead and use these berries without squishing. Add these berries to the wet ingredients.

Pour the wet ingredients into the dry ones and stir until just moistened. The batter will be a bit lumpy.

Load the batter into lightly greased donut pans. If you don’t have donut pans, use a mini muffin tin for making donut holes!

Bake the donuts at 325 for 16-18 minutes until the tops spring back when you press them lightly with your fingertip. If you do mini-muffin tins, bake for 7-12 minutes.

Cool in the pan for 2 minutes, then remove to a cooling rack.

Meanwhile, combine 1/2 C powdered sugar with 1/2 – 1 tsp. lemon juice. If desired, add in a pinch of lemon zest. Stir to combine and set aside until ready to serve. Drizzle over the donuts to serve.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.